SPICY-TANGY BEEF SOUP

3/4 pound beef round tip steaks, 1/8-1/4-inch thick
1 can (14.5 oz) vegetable broth
1 1/2 cups sliced mushrooms
1 cup julienned carrots
3 tablespoons Kikkoman Lite Soy Sauce, divided use
2 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper
1 ounce uncooked angel hair pasta, broken up
2 tablespoons cornstarch dissolved in 1/4 cup water
1/4 cup sliced green onions

Stack steaks, cut lengthwise in half, then crosswise into 1/4-inch strips.

In 3-quart saucepan over medium-high heat combine broth, mushrooms, carrots, 2 tbsp soy sauce, vinegar and red pepper. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes.

Add pasta; simmer 5 minutes more.

Stir beef into soup. Stir in cornstarch mixture. Bring to a boil once again; cook and stir 1 minute.

Remove from heat. Cover and let stand, 5 minutes.

Stir in remaining 1 tbsp soy sauce and green onions. Serve immediately.

Makes 4 servings
Source: Woman's World Magazine, January 2001